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Lemon Cream Strawberry Tart

adapted from the Cookbook: Sarabeth's Bakery
  • minutes
  • Serves 4 to 6

INGREDIENTS

4

Lemons, large

1 1/2 pints

Strawberries or other berries, fresh

10

Egg yolks, large

1/3 cup

Apricot preserves

1 cup

Lemon curd

2 1/2 cups

All purpose flour

1

Apricot glaze

1 1/8 cups

Granulated sugar

1/2

Recipe tender pie dough

1/4 tsp

Sea salt, fine

1 1/3 tbsp

Sugar

22 tbsp

Butter, unsalted

1/4 cup

Heavy cream

1/3 cup

Whole milk

1/2 tsp

Gelatin, unflavored Powder

1 tbsp

Water